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Tidal Wave

Tidal Wave

Tidal Wave

Originally part of The Sauceress’ 2021 12 days of Tiki, this ocean colored tiki libation is the perfect addition to your next tiki night at home. Wishing you and yours all the best in the New Year!

Tidal Wave 🌊
makes 1 cocktail
• 1 oz Cachaça (she used @abelhacachaca)
• 1 oz Magellan Gin
• 1 oz Kēkē Key Lime Pie Liqueur
• .25 Blue Curaçao (she used @giffard)
• 1 oz Unsweetened Coconut Milk
• 3 Dashes El Guapo® Cuban Bitters
• 1 Bar spoon Jasmine Syrup (recipe below)
• 1 Bar spoon Satsuma & Grapefruit Oleo Saccharum (recipe below)
• Small Squeeze of lime
• Fresh lime wheel & dehydrated pineapple wedge, for garnish

Pour blue curaçao into the bottom of your glass. Add all other ingredients to a cocktail shaker. Stir to make sure that syrups blend in. Shake with crushed or nugget ice, then pour all contents, including ice, into your glass. If you hold your glass a little sideways you’ll get a nice blue wave up the side.

Pro Tip: I’m a firm believer that with Tiki drinks, usually, though not always, more is better. And clearly I love using as many ingredients as I can get my hands on. Blue curaçao is definitely one of them, but I try to use it sparingly. If you’re on the fence, I highly recommend splurging for the Giffard bottle. Something about its blue is just more beautiful that all the others. Cheers!

Jasmine Syrup
Christa Cotton
makes ~ 1 cup
• 1 cup White Sugar
• 1 cup Water
• .5 cup Fresh Jasmine Flowers

Bring water to a boil and lower heat to medium. Pour in sugar and stir to dissolve. Add Jasmine flowers, stir gently to combine and allow to simmer for 10 minutes. Remove from heat to cool, and strain through a fine mesh sieve into a mason jar. Syrup will keep refrigerated for up to two weeks.

Satsuma & Grapefruit Oleo Saccharum
Christa Cotton
makes ~ 1 cup
• 1 cup White Sugar
• 2 Lemons
• 1 Large Grapefruit
• 2/3 Satsumas, depending on size

Remove the zest from all fruit in wide strips using a vegetable peeler. Leave as much white behind as possible. Toss zest with sugar in a medium bowl, muddling gently to combine. Cover and allow to rest for a few hours to a day. The flavor intensifies the longer it sits. Strain through a fine mesh sieve into a mason jar, firmly pressing on zest strips to extract as much oil as possible. Oil will keep refrigerated for up to a week.

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